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Ultimate Hearty Ground Beef Potato Pie: Budget-Friendly Comfort Food Recipe

This hearty ground beef potato pie combines savory ground beef with creamy potatoes in a flaky crust for a comforting, filling meal that's budget-friendly and perfect for busy weeknights. The recipe transforms simple ingredients into a special dish that's easy enough for any Tuesday night yet impressive enough for company.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (80/20 blend recommended)
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 prepared pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Prepare the potatoes by peeling and dicing them into 1/2-inch cubes. Place in a pot of salted water, bring to a boil, and cook for 8-10 minutes until just tender but not mushy. Drain and set aside.
  2. In a large skillet over medium heat, brown the ground beef with chopped onion until beef is no longer pink and onions are translucent. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the beef mixture and stir to combine. Gradually pour in beef broth while stirring constantly. Add Worcestershire sauce, thyme, paprika, salt, and pepper. Bring to a simmer until sauce thickens slightly.
  4. Add cooked potatoes and frozen mixed vegetables to the beef mixture. Stir gently to combine and cook for 2-3 minutes until heated through. Remove from heat and let cool slightly.
  5. Preheat oven to 375°F (190°C). Place one pie crust in a 9-inch pie dish. Spoon beef and potato filling into crust. Place second crust over filling, crimping edges to seal. Cut slits in top crust and brush with beaten egg.
  6. Bake for 35-40 minutes until crust is golden brown and filling is bubbling. Let pie rest for 10 minutes before slicing and serving.

Notes

Use Russet potatoes for best results, don't overcook potatoes, season generously, let filling cool slightly before assembling to prevent soggy crust, and customize with additional vegetables like mushrooms or green beans.